Tuesday, May 3, 2011

Would you believe that this is the first Indian dish I have ever made? When it comes to certain international cuisines, I am lucky to be able to pronounce the ingredients. I could not tell you what garam masala is but I can say that it sure does make this dish taste delicious.

Funny enough, this version is the lightened recipe of a traditional tikka masala. The original contains butter and cream but , frankly, you will not even miss it. By itself, the chicken is simply a-m-a-z-i-n-g! I advise making an extra few pieces for a future salad, YUM. Thrown into the sauce, the chicken does not lose any flavor but rather gains a new level of complexity.

Served with a side of brown rice and steamed green beans, this dish was healthy and mouth-watering. And if you are lucky enough to have leftovers the next night, the dish doesn't lose any flavor.

When butterflying the chicken, make sure each piece is approx. the same thickness. In a small bowl, mix together the cumin, coriander, cayenne, and salt. Rub over each side of the chicken breasts. Cover and place in the fridge for at least 30 min. In a medium bowl, combine the yogurt, garlic, oil, and ginger. Cover and place in the fridge beside the chicken.

While sauce is cooking, set oven to broil (trust me!) With a foil lined baking sheet, set a cooling rack on top. With each piece of chicken, dredge both sides in yogurt (don't skimp) and place on rack. Broil each piece for 12-15 min, turning halfway through cooking. once cooked through, let chicken rest for a few min and cut into chunks. Place cooked pieces in simmering sauce.

8 comments:

The garam masala is from the grocery store. And depending on how you like the level of spice, you can decrease the cayenne. I doubled the amt of cayenne from the orginal recipe b/c we like it and it wasnt too hot.

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